Monday, June 16, 2014

I made this delicious and rustic torta di riso with fresh
spinach and leeks, but the recipe is a perfect catchall for those abundant
summer vegetables. Things like eggplant, peppers, beans, and squash will all
work beautifully. Just cut them kind of small, cook them tender, and let the
rice, cheese, and eggs do the rest.

I also encourage the use of other cheeses with, or instead
of the Parmigiano-Reggiano seen herein. Fontina would be a great choice, as
would almost any other melty variety. You can also double the recipe and use a
taller spring form pan, which will give you a taller and more authentic looking
torta.

Speaking of authentic, this isn’t. Whether sweet or savory,
these are usually done with some kind of crust, which I generally skip. It’s
not like it’s bad with a crust, but it adds another step, and for me the
payoff isn’t worth the extra time, work, and calories.

So, whether you’re making this to use up leftover rice and/or
vegetable; or your playing the old “we’re having pie for dinner!” prank on your
family, I hope you give this a try soon. Enjoy!

Ingredients for 6 portions:

1 tbsp olive oil, plus more as needed

3 cups chopped leeks (2 large leeks, about 1 cup sautéed)

3 cloves garlic, minced

2 cups cooked rice

1 1/2 cups finely chopped cooked spinach, squeezed very dry

2 large eggs, beaten

3/4 cup finely grated Parmigiano-Reggiano cheese, or other
delicious cheese, plus more to dust pan and top

I think this would be a tasty side dish or lunch, breakfast idea...etc. Have you made this with other vegetables other than spinach? BTW, I love spinach...I was just curious...shaved brussel sprouts???

Mine is in the oven as I am typing now! I can't wait to taste it! I didn't have enough spinach so I added some diced zucchini and bacon bits ( so my boys will be willing to try ) . I used short grain rice which is more starchy than the long grain but I think it'll turn out great !!

Chef John, you are genius! I've tried a few of your recipes and they were all delish! Cooking this now. I added mashed chickpeas because I didnt have enough leeks. I substituted brown rice for white so it's healthier (??) but then I added more cheese because I just love cheese. Thank you!

cauliflower rice? i have a whole head in the fringe i need to use soon, and I'm worried it wont be able to hold it self together if i skip the real rice. If it is possible should I cook the cauliflower before hand or just wash chop and bake?

I've made this a few times now and its a family favorite. A bounty of zucchini and squash? Chop it up, saute it and in it goes. Leftover asparagus that's a bit wilty? Yep! Onions instead of leeks? Sure! Cook them down and in they go! The magic is in the proportion of grain/cheese/eggs and veg. Don't ask if something will work! Go ahead and try it.